How to make it

Mix first 6 ingredients in a bowl. Spoon a slightly rounded 1/4c of mixture on bottom center of each cabbage leaf;turn in sides and roll up.

Stack in cooker,seam side down. Top with remaining ingredients. Cover and cook on low 7 hours or until cabbage is soft and meat mixture cookecd through.

Note: The crinkled leaves of savoy cabbage are quite soft and pliable,so precooking is unnecessary. Cut the hard rib from each leaf.If savoy cabbage is unavailable,freeze a head of regular cabbage at least 24 hours. As the head thaws,the leaves should become soft and peel off easily.